Pumpkin Spice Iced Coffee

Originally published in 2012, I thought it was time to revisit this recipe. I took new photographs and updated the recipe in a few different ways. First, I accounted for dairy-free options. Second, I added a non-refined-sugar option. And last, I simplified the recipe – if you’d like to simmer whole spices as the original recipe called for, definitely do so! But an easier option is simply to add one teaspoon of pumpkin pie spice mix. Easy peasy. All versions, though? Delicious!

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This is a fairly new blog, but myloveforcoffee is already solidly documented. I mean, it’s delicious, it’s versatile, and it gives you a good jolt. What more can a long-time caffeine addict (and sleep-deprived new mom) ask for?

Iced coffee is pretty much an obsession of mine. When March rolls around, it’s not spring that’s around the corner. It’s Iced Coffee Season, and I’m a happy bean. Conversely, when autumn closes in, I clutch my glass of iced coffee a bit tighter, not ready to let it go.

This year, I decided to ease myself into the transition to hot coffee and lattes by making Pumpkin Spice Iced Coffee. My beloved cold-brewed iced coffee spiked with all the cozy flavors of fall. Pumpkin, nutmeg, cinnamon … perfection.

With this seriously delicious pumpkin spice development, I may have to take my warm-weather iced coffee addiction to year-round status.

Directions:

Make Pumpkin Spice Syrup:

Combine all ingredients in a small saucepan. Bring to a simmer over low-medium heat. Simmer for 15 minutes, stirring occasionally. Do not allow to boil. Remove from heat then let it cool to room temperature.

If using whole spices, drain mixture through a fine-mesh sieve to remove the solids. Transfer syrup to a lidded jar or bottle. Keeps, refrigerated, for one month. Shake before using.

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You and I are totally on the same wavelength! I just posted an Iced Coffee recipe on my blog and mentioned that I don’t know how I’m going to make the transition back to hot coffee once fall comes. I love your idea of doing Pumpkin Iced Coffee, though. I’m eager to try it! Thanks for the inspiration. 🙂

I like the way we think! 😉 I just checked out your DIY Iced Caramel Latte post, and um, YUM! Seriously, I think we should just power through the cold months with our iced drinks. We can caffeinate while wearing mittens.

I’m an iced coffee junkie as well, and I make it at home and consume it all year round. I literally can’t make it without my iced coffee. I’m really looking forward to trying the cold brew method. I’ve heard a lot of great things about it, and your pumpkin spice syrup has me super excited for fall iced coffee.

Oh, you will love the cold brew! It’s amazing – and so easy! The only thing that’s kind of a pain is straining it. I feel silly using a filter and a funnel, but hey, if it ain’t broke … 😉 I have more iced coffee recipes coming up this summer … so much that I thought to myself, do I need to create a second blog that’s all about coffee?!!

I’ve tried your cold brew recipe now a few times and LOVE IT! The straining is the only part that I don’t look forward to. However, I’ve found that my French press works wonders for that! When I’m ready to strain, I just pour it in the French press and put the top on and press down. It pours out perfectly. You should give it a try.

If you use pumpkin juice instead of puree, you generally don’t have to strain it and you retain more of that delicious pumpkin flavor. I have a juicer, so I just make my own, but you might be able to find it seasonally in some stores.

Hi there, I can’t wait to;try this recipe! However, just fyi-most coffee creamers contain mono digclerides that are usually made from animal fats-most often pork. I don’t eat pork and saw that you were vegetarian and thought I’d share..just in case you didn’t know. If you have an awesome recipe for chair lattes I’d love to know it because I’m more a chair latte gal than coffee..:-)
Catt

Interesting! Back when I wrote this post I was a half-and-half devotee; now I do homemade cashew coffee creamer, homemade almond milk coffee creamer, or coconut milk. So much tastier anyway!

I have been working on a homemade chai for awhile but haven’t quite gotten there. One nice sort of shortcut way is to take some almond milk and heat it gently with a few packets of black chai tea along with cinnamon sticks, a star anise, and a pinch of cayenne (so good). Maybe a little pure maple syrup if you like it sweeter. Good hot or cold. Hmm, I need to make that again!